Philly Cheesesteak Pasta Casserole

why make this recipe

This dish is quick, hearty, and full of flavor. It uses simple ingredients you likely have on hand. It feeds a family and works well for weeknights or potlucks.

introduction

Philly Cheesesteak Pasta Casserole brings the classic sandwich taste into a baked pasta dish. It mixes thin sliced beef, peppers, onions, and melty provolone with pasta. This casserole is easy to prep and bakes into a warm, cheesy meal that kids and adults enjoy. It goes well with light sides or a fresh salad, similar to other simple pasta meals like the bruschetta chicken pasta dish.

how to make Philly Cheesesteak Pasta Casserole

Follow the steps below. Cook the pasta and sauté the vegetables and beef. Mix them with broth and cheese, then bake until the top is bubbly and golden. If you prefer chicken instead of beef, you can use a similar method from the cheesy ranch chicken and broccoli pasta skillet recipe and swap the proteins.

Ingredients :

• 8 ounces pasta (such as penne or rigatoni)
• 1 pound beef steak (thinly sliced)
• 1 green bell pepper (sliced)
• 1 onion (sliced)
• 2 cups shredded provolone cheese
• 1 cup beef broth
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for cooking

Directions :

1. Preheat the oven to 350°F (175°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the sliced onion and green pepper, cooking until softened.
4. Add the sliced beef to the skillet and season with garlic powder, salt, and pepper. Cook until the beef is browned.
5. In a large mixing bowl, combine the cooked pasta, beef mixture, beef broth, and half of the provolone cheese.
6. Transfer the mixture to a greased casserole dish and top with the remaining provolone cheese.
7. Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden.
8. Let cool for a few minutes before serving.

how to serve Philly Cheesesteak Pasta Casserole

Serve hot from the oven. Add a green salad or steamed vegetables on the side. Let each plate rest a minute so the cheese sets. Garnish with a little extra shredded cheese or chopped parsley if you like.

how to store Philly Cheesesteak Pasta Casserole

Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave single portions. You can freeze the baked casserole for up to 2 months; thaw in the fridge before reheating.

tips to make Philly Cheesesteak Pasta Casserole

• Slice the beef very thin so it cooks quickly and stays tender.
• Use provolone for a classic taste, or mix cheeses for more flavor.
• Do not overcook the pasta; al dente keeps the casserole from getting mushy.
• Drain excess fat from the skillet before mixing with pasta to avoid a greasy bake.

variation (if any)

• Use sliced chicken or turkey instead of beef for a lighter version.
• Add mushrooms for extra texture and taste.
• Stir in a little cream or cream cheese for a richer, creamier sauce.
• Swap provolone for mozzarella or cheddar for different flavor.

FAQs

Q: Can I use a different pasta shape?
A: Yes. Penne, rigatoni, or any short pasta works well.

Q: Can I make this ahead of time?
A: Yes. Assemble the casserole, cover, and refrigerate for a few hours before baking. Add a few extra minutes to the bake time if cold.

Q: Is there a vegetarian option?
A: Yes. Replace beef with sliced mushrooms, tofu, or a meat substitute and use vegetable broth.

Q: How can I make this less salty?
A: Use low-sodium beef broth and taste before adding extra salt.

Conclusion

For another easy version and extra tips, see the full write-up at Key To My Lime Philly Cheesesteak Casserole recipe.

Philly Cheesesteak Pasta Casserole

A hearty and flavorful baked pasta dish that combines the classic Philly cheesesteak flavors into a comforting casserole, perfect for weeknights and potlucks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 610

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 8 ounces pasta (such as penne or rigatoni)
• 1 pound beef steak (thinly sliced)
• 1 green bell pepper (sliced)
• 1 onion (sliced)
• 2 cups shredded provolone cheese
• 1 cup beef broth
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for cooking

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the sliced onion and green pepper, cooking until softened.
4. Add the sliced beef to the skillet and season with garlic powder, salt, and pepper. Cook until the beef is browned.
5. In a large mixing bowl, combine the cooked pasta, beef mixture, beef broth, and half of the provolone cheese.
6. Transfer the mixture to a greased casserole dish and top with the remaining provolone cheese.

Baking

1. Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden.
2. Let cool for a few minutes before serving.

Notes

Serve hot from the oven. Pair with a green salad or steamed vegetables. Garnish with extra shredded cheese or chopped parsley if desired.